Chicken in a Spicy Coconut Tomato Sauce

This is a very quick low maintenance meal. Serve the chicken with a scoop of white rice and some steamed vegetables on the side. The sauce is good on everything! I made this while having a terrible migraine and I liked that it was easy and quick to make so I could sit and nurse my migraine while the sauce thickened.

Adapted from an Utilisima recipe

Chicken in a Spicy Coconut Tomato Sauce
 
Ingredients:
6-8 chicken cutlets cut into chunks
1 teaspoon of grated ginger
1 tablespoon of chopped pickled jalapeño
3 tablespoons of  tomato paste
1 13.5 oz can of Light Coconut Milk
Cilantro for garnish
salt to taste


Cook some rice Raquel-Style.

While the rice is cooking, heat up a large skillet with some extra light olive oil or canola oil. Don't use a lot or you will make the sauce greasy. If you end up with too much oil, blot some of it out with a paper towel.

Season the cut up chicken cutlets with some salt and pan sear. Once the chicken is cooked and has a nice brown sear, add the tomato paste, grated ginger and chopped pickled jalapeño. If you use fresh jalapeño, put very little unless you like your food super spicy.

Incorporate the coconut milk little bit by little, stirring all the ingredients so that the tomato paste dissolves. Bring the sauce to a bubble, then turn it down to medium-low and let simmer for 10 minutes or so. You just want the sauce to thicken a bit.

Serve with some rice and top with fresh cilantro.  If you don't like cilantro (what's wrong with you?), then substitute with some parsley. You'll want something green on top as the sauce and chicken are not very pleasant to look at on its own.

Chicken in a Spicy Coconut Tomato Sauce is a delicious and easy meal which makes for a great mid-week dinner.